Preheat your oven to 375°F.

In a large mixing bowl, combine the lump crab meat, cream cheese, cheddar cheese, green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper. Gently mix until well combined.

Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter.

Place the panko breadcrumbs in a shallow dish and roll each crab ball in the breadcrumbs until fully coated.

Place the coated crab bombs on a baking sheet lined with parchment paper.

In a small bowl, mix together the mayonnaise and lemon juice. Brush or drizzle this mixture over the crab bombs.

Lightly spray the tops with cooking spray or drizzle with a little oil.

Bake in the preheated oven for 20-25 minutes, or until golden brown and heated through.

Serve warm with your favorite dipping sauce.